Recipe: 3 Ingredient Reese's Peanut Butter Cup Fudge

This weekend I had a baking disaster.

By disaster, we're talking dry sponge, lumps of butter in the frosting, too warm frosting slipping down the cake, a drop in transit and for the finale, completely collapsing.

I was persistent, carried it to the Sunday dinner table (looking like a car crash), but it got trumped by my Mum's sticky toffee pudding.

And so I did what I always do in times such as this, seek inspiration and encouragement from Pinterest.

3 ingredient recipes, no baking? Yes please!

I think most colleagues and friends must assume that, like Nigella, I bake at all sorts of hours and sit in my pantry (cupboards) eating ingredients straight out the jar. Well, strictly speaking this is pretty spot on. And this is exactly what I did last night come 10pm, Horlicks in hand.

A few minutes of prep and you're away, this recipe can be left overnight to firm up. Monday morning = significantly improved.

There's not a recipe as such, just a few cup measurements. But when you're waiting for an advert break to finish on your weekend TV shows or for Netflix to load, there's just no time.

Peanut butter cup fudge
(Recipe adapted from Something Swanky, makes 24)

3/4 cup smooth peanut butter (approx. 180g)
3 1/2 cups chopped milk chocolate (approx. 500g)
1 bag Reese's peanut butter mini cups (approx. any left after you've tested a few)

Line an 8" square cake tin with foil. Line the bottom of the tray with half the Reese's cups. Melt the peanut butter in a pan over a low heat, stirring constantly. Pour in the chocolate and continue to stir until everything has melted. Pour the mix over the cups in the tray, give it a gentle wiggle to cover every gap. Chop the rest of the Reese's cups and scatter over the top. Leave out to cool overnight (or 4 hours at least). If the fudge has been cooled in the fridge, leave out for 30 mins until room temperature to slice, this way it won't crumble.

Once made, this should last a week in an airtight container or a few weeks in the fridge...I like mine straight from the fridge.

In Ashton's recipe, white chocolate is used. The flavour combinations are endless, next I may try white chocolate and custard creams or milk chocolate and mini eggs, dark chocolate and pretzels.

And if you don't believe I eat ingredients straight from the cupboard...

...no shame!